Note: You can substitute chili powder and fresh lime juice for the Tajin seasoning. Tajin seasoning is excellent on sliced cucumbers, jicama, kohlrabi and other raw vegetables.

Kung Pao Brussels Sprouts

2 pounds Brussels sprouts, halved

4 tablespoons olive oil, divided

Salt and pepper

1 tablespoon cornstarch

3 garlic cloves, minced

2 tablespoons finely chopped fresh ginger

1 teaspoon hot chili paste

2 crushed dried chiles de arbol

1/3 cup soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/3 cup chopped roasted peanuts

Preheat oven to 425 degrees. Toss sprouts with 3 tablespoons of oil on a rimmed baking sheet. Sprinkle with salt and pepper. Roast, tossing once or twice, until softened and slightly browned (20-25 minutes).

Meanwhile, mix cornstarch with 1 tablespoon water in small bowl until smooth.

In food processor or with a box grater, finely grate zucchini. Place in a colander and sprinkle with a bit of salt. Let sit for at least one hour to extract excess water.

Dump zucchini on a kitchen towel and blot to dry. Set aside.

In a large skillet, heat olive oil. Sauté garlic for a minute or so. Add mushrooms and sauté 2 or 3 minutes. Add zucchini and cook mixture about 5 minutes until zucchini is crisp tender. Add Worcestershire sauce and salt and pepper to taste. Carefully stir in sour cream and reheat gently.